Pea Timbales

By Anthony Chiffolo
May 8, 2011
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Author Notes: These timbales, or muffins, made with
green peas are sure to be a huge hit—
guests will eat even the smallest crumb. (From "Cooking with the Movies: Meals on Reels.")
Anthony Chiffolo

Serves: 12

  • 3 cups water
  • 1 teaspoon salt
  • 4 cups peas (fresh or frozen [thawed])
  • 3 small pearl onions, finely chopped
  • 1/4 cup very fine plain bread crumbs
  • 2 1/2 teaspoons fresh mint, chopped
  • 1/4 teaspoon cayenne
  • 2 eggs
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup whipping cream
  • shortening
  • sour cream
  • mint leaves
  1. Preheat the oven to 350°F.
  2. Bring the water and salt to a boil in a small pot; add the peas and cook for only 2 minutes or so. Drain and run under cold water until cool.
  3. Place the peas, onions, breadcrumbs, mint, and Cayenne in a blender and whir for 1–2 minutes; with the motor running, add the eggs, then slowly pour in the Parmesan cheese and the whipping cream. Blend well.
  4. Lightly grease a large muffin pan with shortening, making sure the surface and sides of every well are oiled to prevent sticking. Pour the pea mixture into each well, filling it about two-thirds full. Bake for 30–35 minutes, or until a toothpick comes out clean when inserted.
  5. Allow to cool for 5 minutes; using a rubber spatula, go around the edges and carefully spoon the pea muffins onto a large platter. Decorate each with a dollop of sour cream and a mint leaf.

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